2 x 250g tubs of ricotta
4 heaped tablespoons cocoa powder 4 tablespoons melted dark chocolate
4 tablespoons honey (or maple syrup if serving to baby under 1 year)
A handful of chopped pistachio nuts (optional)
Mix all the ingredients together in a bowl, except the pistachios, until smooth, using an electric whisk.
Divide equally between your espresso cups and serve.
Garnish with pistachio nuts, if you like.
For something a bit different, try crumbling an amaretti biscuit or digestive bisctui at the bottom of the pudding, or serving with stewed fruit.
This can be refrigerated for 2–3 days. Bring to room temperature before serving.
This recipe is perhaps best kept as a treat!
Recipe taken from Baby at the Table by Michela and Emanuela Chiappa